Lemon Curd & Raspberry Tartlets

These easy lemon curd and raspberry tartlets are an easy way to use up any leftover lemons you or just because you want a deliciously sweet treat!

simple tarlets using lemon curd for baking

Lemon Curd and Raspberry Tartlets

I’m back with my second lemon curd recipe and this one is even easier than the first (especially if you already have lemon curd leftover!).  These lemon curd tartlets are made with a simple shortbread pastry (pie crust) dough. I like to make my own and press it into a cupcake tray to form the tart shell but you can also buy frozen/refrigerated pie crust or even ready to bake mini pie shells.

lemon curd & raspberry tarlets
shortcrust pastry filled with lemon curd and topped with raspberries

Then all you have to is spoon in some lemon curd [get my lemon curd recipe here] and place a juicy raspberry on top. It couldn’t be simpler!

Easy baking with lemons

Don’t leave the raspberry out. It cuts through the tartness of the lemon and balances the flavor profile perfectly.

mini pie shells filled with homemade lemon curd and topped with a raspberry
Mini tarts with lemon curd

These bite-sized lemon curd & raspberry tarlets are perfect for a Mother’s Day brunch, bridal shower, baby shower or any spring or summer gathering you have planned.  I dare you to try stop at one :-)

lemon curd tartlets recipe

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Lemon Curd and Raspberry Tartlets

lemon curd & raspberry tarlets
It’s so easy to make delicious homemade lemon curd – you need just four ingredients and less than 30 minutes to make this bright, creamy spread, which also happens to be the best filling for my lemon curd napoleons or raspberry and lemon tartlets.
Jenna Shaughnessy
Prep Time 5 minutes
Cook Time 11 hours 25 minutes
Refrigerate 1 hour
Total Time 12 hours 30 minutes
Serving Size 24 tarts


For The Lemon Curd

  • 6 egg yolks
  • 1 ¼ cups granulated sugar
  • 1 ½ sticks unsalted butter cold
  • ¾ cup freshly squeezed lemon juice
  • 1 tablespoons lemon zest finely grated

For The Tart Shells

  • 2 ⅔ cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoons salt
  • 4 ounces very cold butter
  • ½ cup ice water


Lemon Curd

  • Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.
  • Cook over low to medium heat, stirring constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, about 5 minutes.
  • Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is thick and smooth.
  • Transfer mixture to a bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly.
  • Refrigerate until firm and chilled, at least 1 hour.

Tart Shells

  • Preheat oven to 350 degrees.
  • Add the flour, sugar and salt to a stand mixer with paddle attachment. Beat on low to combine. Add cold butter, beat until butter is the size of small peas with the flour mixture. This can also be done in a food processor.
  • With the mixer on, slowly add the ice water until dough forms and is combined.
  • Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap.
  • Refrigerate for 1 hour before using.
  • When ready to use, roll out the dough. Cut individual circles for each tart shell using a glass or pastry cutter. Push each circle into a greased cupcake tray.
  • Bake empty tarts for 5 – 10 minutes or until a light golden color. Allow to cool.
  • Fill each tart shell with lemon curd and top with a raspberry.

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